We can’t control heat waves; so can cool our self and family with this ‘bottle gourd recipe’. Bottle gourd has a high percentage of water which will keep you hydrated and cool. It is also easy to digest. This is a certain way to ensure protection from sun damage and heat.

Ingredients:

Chana dal (split Bengal gram): 100 gm.

Cumin seed: ½ teaspoon

Turmeric powder: half teaspoon

Salt: one teaspoon (as per taste)

For seasoning:

Ghee/oil: 1 tablespoon

Cumin seed: 1 teaspoon

Lauki (bottle gourd): 200-250 gm.

Tomato: 1 no. (Medium size)

Green chili: 1-2 no.

Ginger: 2” piece

Water: 2 cup

Preparation:

Peel and chop lauki into cubes (as shown in photo). Keep aside.

Chop the tomato. Keep aside.

Grind ½ teaspoon cumin, black pepper and green chili, keep aside.

Method:

Put dal, salt, turmeric powder, along with water in the pressure cooker on high flame.

Bring to full cooking pressure, reduce to low flame and cook for 5-7 minutes, Put off the flame, allow cooker to cool and open. Keep aside.

Vegetables are must in our diet; it is an important part of balanced diet. The recipe is easy to prepare and take just 10-15 minutes. It is widely used in south India, it is used in north India too especially in Uttar Pradesh it is more popular.

Snake gourd is well-known around the world, perhaps more than thousands of years. They are native to Southeast Asia, including Myanmar, Indonesia, Sri Lanka, and other neighboring countries, as well as some parts of Australia and Africa.

It is a vine plant that climbs up a tree. In terms of vitamins and minerals, snake gourd Possesses vitamin A, B and C and manganese, calcium, iron, potassium and iodine.

Ingredients:

Snake gourd: 300 gm

Whole Red chilly: 1no.

Cumin: ½ teaspoon

Turmeric powder: ½ teaspoon

Coriander powder: 1 teaspoon

Salt: 1 teaspoon (as per taste)

Asafoetida: ¼ teaspoon

Mustard oil: 2 tablespoon

Preparation:

Scrape the Peel of snake gourd and chop them in thin ring slices.

Method:

Take a fry pan. Heat oil, add cumin and whole red chili, sputters it for few seconds; add asafoetida and sliced snake gourd and stir fry for couple of minutes, add turmeric powder, coriander powder, chili powder and salt, stir and cover it; cook on medium flame till it is done and soft, open the cover, keep stirring and cook on high flame till liquid dries up.

Snake gourd ki sabji is ready to serve. Serve hot with dost paratha or any meal.

Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.

Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.

It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.